Strawberry roll
By VicentaLakin
I haven't baked cake for a long time, and Mom's been saying she wants cake a few times, but I've been busy making bread and never baked. On Mother's Day, I made a strawberry roll for Mom. The classic four rolls of squares are a little less cream and a little flat。
Recipe Recommendations
- low-gluten flour 40 grams
- corn oil 40 grams
- milk 40 grams
- fine sugar 40 grams
- eggs of 4
- light cream 200 grams
- strawberry appropriate amount
- lemon juice few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Strawberry roll
1
Take a clean basin, add corn oil and milk, and mix it with eggs, evenly emulsed。
2
They then sift in low-banded flour, evenly mixed and completely invisible。
3
Add yolk, mix it into soft yolk paste, then cover it and prevent surface drying. When the egg yolk is separated in the front, if the room is hot, it is recommended to freeze the fridge. The oven starts at 180 degrees for 10 minutes。
4
The protein was added to a few drops of lemonade or white vinegar, and three times to a fine sugar sugar, with an electric omelet hitting the wet hair bubble。
5
Take a third of the protein to the yolk pan and cut it evenly。
6
Then they pour the whole yolk paste into the protein basin and cut it evenly, and the last cake paste without a visible bubble。
7
The 28*28 basin is pre-positioned with oil paper or silica pads, which are then poured into the cake paste, with a few strokes, which shakes off the bubbles, and is sent to the bottom of the oven at 180 degrees for 20 minutes, at a time and temperature adjusted according to its own oven。
8
After the cake came out of the oven, it hit a few times, covered it with oil paper, pulled it out backwards, turned it back, dried it for two minutes and covered it with oil paper. The paper is half as long as the cake, and it's good to roll back。
9
The cake is dried to a mild temperature, with light cream and sugar, and then on the face of the cake, with strawberries that wash dry water on a third. Don't put too much butter on it, it's not good to cut, but not too little, otherwise the cake rolls are not full。
10
Scramble the cake from the end of the strawberries with a cane, and tighten it a little bit。
11
The oil could be glued to tape and the refrigerator could be frozen for more than an hour. The rest of the cream is also frozen in the fridge。
12
The frozen cake roll can be decorated with the rest of the cream and strawberries in the front, and finally cut into several pieces, so be careful not to cut too thin。Strawberry roll Make Tips
1. The protein basin must be clean and free of oil and water, or it affects the delivery. It is important that the mix of the yolk paste and the protein paste be even, or that the unmistaked yolk paste be blacked and the roll splits. Three, not too much cream, not too much cream, just a little bit more on each side of the strawberries, so that it's even. I've got a little thin. Cake rolls must be cut with a special cake breadbread knife, so they can come out. If there is any remaining cream, it can be frozen in the fridge and kept for bread。